How to make desserts in summer, how to make desserts in summer?

The most suitable ingredients for mung bean soup in summer: a large bowl of mung beans and an appropriate amount of rock sugar. Method:

Step 1: Buy the mung beans back, pick them a little and pick out the bad ones. Then soak in cool water for half an hour, then wash off.

Step 2: Pour cold water into the pot, pour in mung beans, the amount of boiling water is better than 2,3 cm of mung beans, switch to medium heat after boiling, when the water is about to boil, you will find that the soup at the bottom of the pot is very dark, then rinse twice with cold water. Step 3:

In order to have enough for a few people, I changed the pot to cook mung bean soup. Add a lot of boiling water, cover the pot, continue to boil, you will see a lot of mung bean skin will float on the side of the pot, if you like to eat mung bean skin, you can not take it out, I am here to fish out, personal advice or fish out is more refreshing. Step 4:

Add rock sugar, cover the pot, bring to a boil over high heat, continue to cook over medium heat for 20 minutes, the mung beans are crispy, the soup is green, if you like to dry, cook for a longer time! Step 5: Drink it in the refrigerator or when it's not hot, and it feels very good.

Mung beans have the effect of relieving dampness and heat, and if you are not too troublesome in summer, you can cook more at home to drink.

No pressure cooker, ordinary pot is fine, put in the washed mung beans after the water boils, mung beans do not need to be soaked, cook on high heat for 15 minutes, the soup is the greenest when the mung beans have just broken the skin, if it is a pressure cooker, between 5 and 10 minutes is appropriate.

The practice of making homemade delicious ice powder powder first put the ice powder powder into a bowl, add a little cold water to adjust it, and then mix it with boiling water (boiling water not less than 90 degrees) at a ratio of 1:50, stir for 25 minutes to make it fully dissolved, and let it cool and then put it in the refrigerator. Waiting for the time to cool and solidify, we can prepare brown sugar water, wash the brown sugar with boiling water, slightly thicken, stir well and set aside.

It doesn't take long, it's only about 10 minutes, and the ice powder will cool and condense into a beautiful jelly shape, of course, it is more crystal clear than jelly, and it looks so cool! Add the prepared brown sugar water, all kinds of nuts, such as fried crushed peanuts, sesame seeds, and sometimes seasonal fruits, the color will be more beautiful, and the taste will not be shown! Lu Minoru's Tips:

1. The mixing ratio, a bag of original ice powder powder is 40 grams (yuan), which can be flushed with 56 catties of water, which is quite affordable!

2. It should be prepared with boiling water not less than 90 degrees, and if the dough is raised during preparation, it can be dissolved by heating and stirring.

3. If it is too tender or too old after condensation, the ice powder can be boiled and then added to the powder or water can be added to cool and coagulate again, and the quality will remain unchanged.

1. Sweet potato sago dew.

Method: Put the sago in a pot of boiling water, cook on high heat for 3 minutes, soak for 6 hours, pour it into the basket, rinse it again, pour water into the pot again, put in the sago, and cook on high heat for 10 minutes. Peel and wash the sweet potato, cut it into small pieces, put it in a pot of boiling water, steam it for 10 minutes on high heat, and pour in honey to increase the sweetness.

Put sago in a dessert bowl, pour in pure milk, and add sweet potatoes to mix.

2. Honey bean jelly.

Method: Soak the red beans for one night in advance, clean them, put them in a casserole, pour in water, cook them over medium heat for 50 minutes, remove and drain the soup and put them on a plate, sprinkle them with sugar, marinate them for a few hours, and the honey red beans are ready. Put 50 grams of white jelly in the bowl, add half a bowl of cool white powder and mix well, pour 1000 grams of water into the pot and boil, add white jelly paste, turn to medium-low heat and cook for 3 minutes, pour it into a plate, let it cool naturally, wrap it in plastic wrap, put it in the refrigerator for 1 hour, take it out, cut it into small pieces, put it in a bowl, pour in pure milk, add honey red beans and raisins to mix.

3. Milky Yada seeds.

Method: Pour 160 grams of water into the pot, add 40 grams of sugar, boil over high heat, pour 200 grams of tapioca starch into several times and mix well, then wear gloves to knead the dough until smooth, divide it into several parts, knead them into slender strips, and then cut them into small pieces with a scraper, and sprinkle a little tapioca starch to prevent sticking. Pour water into the pot and bring to a boil, put the finished Yada seeds into the pot, boil over high heat, turn to medium heat and cook for 20 minutes, remove and cool, drain the water and put it in a bowl, pour in pure milk, add raisins and mix.

Fourth, milky turtle jelly.

Method: Put 20 grams of turtle paste powder in a bowl, add 100 grams of cool white boil and mix well, pour 400 grams of water into the pot and boil, turn to low heat, pour in turtle paste paste, stir constantly, boil until boiling, pour it into a plate, let it cool naturally, wrap it in plastic wrap, put it in the refrigerator for 1 hour, take it out, cut it into small pieces, put it in a bowl, add honey and condensed milk and mix well, and then pour in pure milk to mix.

5. Mango sago dew.

Method: Put the sago in a pot of boiling water, cook on high heat for 3 minutes, soak for 6 hours, pour it into the basket, rinse it again, pour water into the pot again, put in the sago, and cook on high heat for 10 minutes. Peel and core the mango, cut it into small pieces, put a part of it into a cooking cup, add milk and condensed milk, beat it into a mango milkshake, add sago to the dessert bowl, pour in the mango milkshake, and then add the mango cubes to mix.

6. Purple sweet potato taro balls.

Method: Peel and wash the purple potatoes and slice them, put them in the steamer, steam them over high heat for 15 minutes, put them in the food processor, add a small amount of sugar and milk, beat them into delicate purple potato puree, pour them into a plate, add tapioca starch in several times and mix well, knead them into a smooth dough, the ratio of purple potato puree and tapioca starch is about 2:1, you can add some water if the dough is too dry, and you can add more tapioca starch if it is too sticky.

Divide the purple potato dough into several portions, knead them into thin strips, then cut them into small pieces with a scraper, and sprinkle a little tapioca starch to prevent sticking. Pour water into the pot and bring to a boil, put the finished taro balls into the pot, cook over high heat until all the taro balls float, cook for another two or three minutes, remove and cool, drain the water and put it in a bowl, pour in pure milk, add raisins and mix.

1.Pear-stewed: Peel and core the pear, add rock sugar and water, and slowly simmer until the pear becomes soft and glutinous, and a small amount of ginger and wolfberry can be added to increase the taste.

2.Banana yogurt ice cream: Cut the banana into small pieces, add the yogurt and a small amount of honey, stir well and put it in the freezer for a few hours.

3.Bake apples: Remove the core of the apples, sprinkle with cinnamon and sugar, and bake in the oven for 10-15 minutes.

4.Honey Yuzu Tea: Cut the yuzu into thin slices, add honey and hot water, and stir well.

5.Peach yogurt: Cut the peaches into small pieces, add the dust to the yogurt and a small amount of honey, and stir well.

6.Steamed cake: Mix the eggs, milk, flour and sugar, stir well, pour into the steamer and steam for 20-25 minutes.

7.Mango smoothie: Cut the mango into small pieces, add milk and a small amount of sugar, stir well, put it in the freezer compartment of the refrigerator for a few hours, and stir it into a smoothie after taking it out.

8.Red date glutinous rice balls: Stir the glutinous rice flour and water into a dough, wrap the red dates, and put them in boiling water to cook.

There are many desserts that can be made in the summer, and here are some common ones:

Ice powder: Put the ice powder seeds into a gauze bag, add lime water and water, knead until it becomes a slurry, pour it into a bowl to solidify the pienai. After solidifying, cut into small pieces, add brown sugar water, fruit and other seasonings.

Ice Stone Jelly: Put the sea stone flower into a pressure cooker, add water, add honey and diced fruit after boiling, and pour it into a mold to solidify.

Poplar nectar: After the sago is cooked, add coconut milk, whipping cream, sugar and an appropriate amount of water, boil until thick, pour into a bowl and solidify. After solidifying, cut into small pieces, add diced mango, grapefruit dust and other seasonings.

Soy milk pudding: Soak the soybeans into soybean milk, add gelatin slices and sugar, stir evenly and pour into the mold to solidify. Once solidified, cut into small pieces and sprinkle with soybean flour.

It should be noted that when making desserts, it is necessary to ensure the freshness and hygiene of the ingredients, and at the same time control the amount and temperature of the ingredients, so as not to affect the taste and quality of the desserts.

Chilled fruit yogurt.

Ingredients: 250ml of yogurt, 2 spoons of condensed milk, 1 banana, 1 kiwifruit, 3 cherry tomatoes, appropriate amount of raisins.

Method: Cut the kiwifruit into small pieces, cut the small tomatoes in half, mash the bananas into a puree, pour the kiwifruit, small tomatoes, banana puree, yogurt, and condensed milk into a bowl, add an appropriate amount of yogurt, sprinkle with raisins, and chill it.

Efficacy: Consuming yogurt in summer not only cools and relieves the heat, but also increases the content of probiotics in the intestines and reduces the chance of diarrhea and other intestinal diseases caused by eating spoiled food and handmade products.

Here are a few simple and special sweet key edge products:

1.Fruit salad: Put strawberries, blueberries, peaches, grapes and other fruits in a bowl, add a small amount of lemon juice and honey, and mix gently.

<>2.Mango Pudding: Puree the mango pulp, add milk, sugar, fish gelatin powder and other ingredients, stir well, pour into a cup and refrigerate for a few hours, preferably overnight, and enjoy.

3.Honey toast: Cut the toast bread into small pieces, seal it on the surface with egg mixture, sprinkle with white sesame seeds, bake it in a baking kichang box until golden brown, and coat it with honey after baking.

4.Milk pudding: Mix the milk, sugar and gelatin powder well, pour into a cup, refrigerate for a few hours, preferably overnight, and serve with fruit sauce or fruit chunks.

5.Ice Cream Kiwi Boat: Cut the kiwi horizontally, spread the draft or flattened bottom with a little honey, and place a spoonful of vanilla ice cream to finish.